chocolate cupcakes

1-1/2  cups		all-purpose flour
3/4  cup		hershey's cocoa powder
1-1/2  cups		sugar
1-1/2  teaspoons		baking soda
3/4  teaspoon		baking powder
3/4  teaspoon		salt
2		large eggs
3/4  cup		plain soy yogurt
3  tablespoons		canola oil
1  teaspoon		pure vanilla extract
3/4  cup		warm water
3-1/2  ounces		Ghirardelli semi-sweet chocolate chips

Tip: For nutritional information on all the ingredients in chocolate cupcakes just click on each ingredient name. Then adjust the serving size for any chocolate cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping sides of bowl as needed.
Divide batter evenly among lined cups, filling each half way, placing one mini peanut butter cup in each cup; then add remaining batter to about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.